Kitchen Mixing

slow cooker pot roast

noreply@blogger.com (jablocker) — Fri, 16 Oct 2009 13:06:00 +0000

Easy Slow-Cooker Beef Stew

Prep Time:

15 min

Total Time:

9 hr 30 min

Makes:

4 servings, about 1-2/3 cups each

What You Need!

1 cup fat-free reduced-sodium beef broth

1/4 cup Light Zesty Italian Dressing

1/4 cup Barbecue Sauce

1 tsp. dried oregano leaves

1 lb. boneless beef chuck for stew, cut into 1-1/4-inch cubes

1 lb. red potatoes, quartered

4 large carrots, cut into 1-inch-thick slices

1 large onion, cut into chunks

2 slices Bacon, chopped

3 Tbsp. flour

3 Tbsp. water

Make It!

MIX broth, dressing, barbecue sauce and oregano in slow cooker. Add all remaining ingredients except flour and water; toss to coat. Cover with lid. Cook on LOW for 8 to 9 hours (or on HIGH for 4 to 5 hours).

TRANSFER meat and vegetables to serving bowl with slotted spoon; cover with foil. Set aside.

MIX flour and water until well blended. Stir into juices in slow cooker; cover. Cook on HIGH for 15 min. or until sauce is slightly thickened. Spoon over meat and vegetables.

Cheesy Chicken and Veggie Mac

noreply@blogger.com (jablocker) — Thu, 15 Oct 2009 02:19:00 +0000

Cheesy Chicken & Veggie Mac

Prep Time:

15 min

Total Time:

25 min

Makes:

4 servings, 1-1/4 cups each

What You Need

1 pkg. Macaroni & Cheese Dinner

1 pkg. (10 oz.) frozen mixed vegetables

1/4 cup fat-free milk

2 tsp. butter

1/2 lb. boneless skinless chicken breasts, cooked, chopped (about 1 cup)

1/8 tsp. garlic powder

Make It

COOK Macaroni in large saucepan as directed on package, adding the vegetables to the boiling water along with the macaroni. Drain; return to pan.

ADD Cheese Sauce Mix and remaining ingredients; mix well. Reduce heat to low; cook 1 to 2 min. or until heated through, stirring occasionally.

Wednesday October 14th

noreply@blogger.com (jablocker) — Wed, 14 Oct 2009 01:32:00 +0000

Bruschetta Minute Steaks

What You Need!

1 Tbsp. oil

6 thin boneless beef steaks (1/4 to 1/2-inch thick, 1-1/2 lb.)

2 large tomatoes, chopped (about 2 cups)

1 yellow pepper, finely chopped

1/4 cup Zesty Italian Dressing

1 pkg. (6 oz.) Stuffing Mix for Chicken, prepared as directed on package

1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese

Make It!

HEAT oil in large skillet on medium-high heat. Add steaks; cook 1 min. on each side or until lightly browned on both sides.

MEANWHILE, mix tomatoes, peppers and dressing; spoon over steaks. Top with prepared stuffing; sprinkle with cheese.

REDUCE heat to medium-low; cover. Simmer 3 to 5 min. or until cheese is melted and steak is cooked to medium doneness (160°F.)

Tuesday Grilled Chicken Packs

noreply@blogger.com (jablocker) — Tue, 13 Oct 2009 01:59:00 +0000

Barbecue Chicken Packets

What You Need!

4 boneless skinless chicken breast halves (1 lb.)

3/4 cup Barbecue Sauce

1 can (15-1/4 oz.) whole kernel corn, drained

1/2 cup chopped green pepper

Make It!

PREHEAT grill to medium-high heat. Place 1 chicken breast half in center of 18x12-inch sheet of heavy-duty foil. Spoon barbecue sauce over chicken; top with vegetables.

BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make 4 packets.

PLACE packets on grate of grill; cover with lid. Grill 12 to 15 min. or until chicken is cooked through (170°F) and vegetables are tender.

Monday Oct 12th Sloppy Tacos

noreply@blogger.com (jablocker) — Mon, 12 Oct 2009 02:47:00 +0000

Sloppy Tacos

What You Need!

1 lb. ground beef

1 jar (16 oz.) Thick 'N Chunky Medium Salsa

1 pkg. (12 oz.) hamburger buns (8 buns)

1 pkg. (6 oz.) slice cheese

Make It!

BROWN meat in large skillet; drain.

STIR in salsa; cook until heated through, stirring occasionally.

FILL buns with meat mixture and Singles.

Orange Pecan Squash Bake Sunday Oct-11

noreply@blogger.com (jablocker) — Sun, 11 Oct 2009 01:21:00 +0000

Orange Pecan Squash Bake

INGREDIENTS

1 small butternut squash (about 1 lb)

1/4 cup packed brown sugar

1/4 cup honey

2 tablespoons butter or margarine

2 tablespoons orange juice

2 tablespoons chopped pecans

DIRECTIONS

1. Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cut squash into 4 pieces; discard seeds and membranes. Place squash skin side down in baking dish. Cover with microwavable plastic wrap. Microwave on High 5 to 10 minutes or until slightly tender.

2. Meanwhile, in 2-quart saucepan, mix brown sugar, honey, butter and orange juice. Heat to boiling over medium heat, stirring occasionally. Reduce heat to low; simmer uncovered 2 to 3 minutes or until slightly thickened. Remove from heat. Stir in pecans.

3. Spoon brown sugar mixture evenly over squash. Bake about 10 minutes or until squash is fork-tender.

Shopping List Oct 12-18

noreply@blogger.com (jablocker) — Sun, 11 Oct 2009 01:19:00 +0000

Shopping List

1 lb. ground beef

6 thin boneless beef steaks (1/4 to 1/2-inch thick, 1-1/2 lb.)

4 boneless skinless chicken breast halves (1 lb.)

1/2 lb. boneless skinless chicken breasts, cooked, chopped (about 1 cup)

1 lb. boneless beef chuck for stew, cut into 1-1/4-inch cubes

2 slices Bacon, chopped

3 slices Bacon, cooked, crumbled

1 pkg. (6 oz.) slice cheese

1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese

1 1/4 cup fat-free milk

2 tsp. butter

1 tub (8 oz.) Chive & Onion Light Cream Cheese Spread

2 cans (8 oz. each) reduced fat refrigerated crescent dinner rolls

1/2 cup Zesty Italian Dressing

1 jar (16 oz.) Thick 'N Chunky Medium Salsa

1 cup Barbecue Sauce

1 can (15-1/4 oz.) whole kernel corn, drained

2 large tomatoes, chopped (about 2 cups)

1 yellow pepper, finely chopped

4 large carrots, cut into 1-inch-thick slices

1 large onion, cut into chunks

1/2 cup chopped green pepper

1 lb. red potatoes, quartered

1 pkg. Macaroni & Cheese Dinner

1 pkg. (6 oz.) Stuffing Mix for Chicken, prepared as directed on package

1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding

1 cup fat-free reduced-sodium beef broth

1 pkg. (10 oz.) frozen mixed vegetables

1 sheet frozen puff pastry (1/2 of 17.3-oz. pkg.), thawed

1/2 cup thawed Whipped Topping

1 square Semi-Sweet Chocolate, melted

1 pkg. (12 oz.) hamburger buns (8 buns)

Woohoo it's the weekend Brownie Pumpkin Cheesecake

noreply@blogger.com (jablocker) — Sat, 10 Oct 2009 01:54:00 +0000

Brownie Pumpkin Cheesecake

INGREDIENTS

Brownie Base

1 box (1 lb 3.9 oz) dark chocolate fudge brownie mix

Water, vegetable oil and eggs called for on brownie mix box

Filling

2 packages (8 oz each) cream cheese, softened

1/2 cup sugar

1/2 cup canned pumpkin (not pumpkin pie mix)

2 eggs

1/2 teaspoon vanilla

1/2 teaspoon pumpkin pie spice

1/2 cup semisweet chocolate chips, melted

DIRECTIONS

1. Heat oven to 350°F. Spray 10-inch springform pan with cooking spray. Make brownie batter as directed on box for basic recipe; spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.

2. Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth and creamy. Beat in pumpkin until well blended. On low speed, beat in eggs 1 at a time, just until combined. Stir in vanilla and pumpkin pie spice. Reserve 1/2 cup filling in small bowl. Pour remaining filling over baked brownie base.

3. Stir melted chocolate into reserved filling; place chocolate in large resealable food-storage plastic bag. Seal bag; cut off 1 corner of bag. Squeeze bag to pipe jack-o'-lantern face on cheesecake.

4. Bake 40 to 45 minutes or until center is almost set. Cool 30 minutes. Run knife around edge of pan to loosen cheesecake. Cool 30 minutes longer. Refrigerate at least 2 hours before serving. Cover and refrigerate any remaining cheesecake.

Friday Night!!!! Skillet Lasagna

noreply@blogger.com (jablocker) — Fri, 09 Oct 2009 00:47:00 +0000

Skillet Lasagna

INGREDIENTS

1 lb lean (at least 80%) ground beef

1/2 lb bulk mild Italian sausage

1 jar (26 oz) tomato pasta sauce

1 cup water

5 uncooked lasagna noodles, broken into 2-inch pieces

1 container (12 oz) cottage cheese

1/2 cup grated Parmesan cheese

1 tablespoon dried parsley leaves

1 egg

2 cups shredded Italian cheese blend (8 oz)

DIRECTIONS

1. In 12-inch nonstick skillet, cook beef and sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in pasta sauce, water and uncooked noodles. Reduce heat to medium-low. Cover; cook 20 to 25 minutes, stirring occasionally, until pasta is almost tender.

2. Meanwhile, in small bowl, mix cottage cheese, Parmesan cheese, parsley and egg. Spread over partially cooked pasta mixture. Sprinkle with shredded cheese. Cover; cook 10 to 15 minutes longer or until cottage cheese mixture is set and pasta is tender.

Sage and Rosemary Pork Chops Oct 8th Thursday

noreply@blogger.com (jablocker) — Wed, 07 Oct 2009 21:08:00 +0000

Sage & Rosemary Pork Chops

INGREDIENTS

2 boneless pork loin chops (3/4 inch thick)

2 teaspoons olive or vegetable oil

1/2 teaspoon dried sage leaves

1/2 teaspoon garlic-pepper blend

1/4 teaspoon dried rosemary leaves, crushed

1/4 teaspoon salt

DIRECTIONS

1. Heat closed contact grill 5 minutes. Brush both sides of pork chops with oil; sprinkle with sage, garlic-pepper blend, rosemary and salt.

2. Place pork chops on bottom grill surface. Close grill; cook 5 to 7 minutes or until pork is no longer pink and meat thermometer inserted in center reads 160°F.

Pepper and herb beef stroganoff for Wednes day Oct 7th

noreply@blogger.com (jablocker) — Tue, 06 Oct 2009 18:06:00 +0000

Pepper & Herb Beef Stroganoff

INGREDIENTS

1 tablespoon butter or margarine

1/2 lb boneless beef sirloin steak, cut into thin bite-size strips

1/4 teaspoon garlic salt

1/4 teaspoon coarse ground black pepper

11/2 cups sliced fresh mushrooms (4 oz)

1/4 cup Progresso® beef flavored broth (from 32-oz carton)

1 tablespoon chili sauce

1/4 teaspoon dried thyme leaves

1/4 cup chive-and-onion sour cream

2 tablespoons chopped fresh parsley

Hot cooked noodles, if desired

DIRECTIONS

1. In 8-inch nonstick skillet, melt butter over medium-high heat. Add beef strips; sprinkle with garlic salt and pepper. Cook 2 to 3 minutes, stirring frequently, until browned.

2. Add mushrooms; cook 2 minutes, stirring frequently. Stir in broth, chili sauce and thyme. Cook 3 to 5 minutes, stirring occasionally, until flavors are blended.

3. Reduce heat to medium-low; stir in sour cream until well blended. Sprinkle with parsley. Serve over hot cooked noodles.

Tuesday Oct 6th Quick Sausage Supper

noreply@blogger.com (jablocker) — Tue, 06 Oct 2009 00:35:00 +0000

Quick Sausage Supper

INGREDIENTS

3/4 lb bulk pork sausage

1/2 cup chopped onion (1 medium)

2 tablespoons all-purpose flour

1 can (14.5 oz) diced tomatoes, undrained

1 can (4 oz) mushroom pieces and stems, undrained

1 teaspoon dried oregano leaves

1/2 teaspoon dried basil leaves

1/4 teaspoon garlic powder

1/8 teaspoon pepper

1 can (12 oz) refrigerated buttermilk biscuits

1 cup shredded mozzarella cheese (4 oz)

DIRECTIONS

1. Heat oven to 375°F. In 10-inch ovenproof skillet with 2-inch-deep sides, cook sausage and onion over medium heat 5 to 7 minutes, stirring occasionally, until sausage is no longer pink.

2. Sprinkle flour over sausage mixture in skillet. Add tomatoes, mushrooms, oregano, basil, garlic powder and pepper; mix well. Cook until slightly thickened, stirring occasionally. Reduce heat; simmer uncovered while preparing biscuits.

3. Separate dough into 10 biscuits; cut each into quarters. Arrange biscuit pieces over hot sausage mixture. Sprinkle with cheese.

4. Bake uncovered 16 to 20 minutes or until biscuits are golden brown.

Monday Oct 5th Creamy chicken Dijon Skillet

noreply@blogger.com (jablocker) — Mon, 05 Oct 2009 01:38:00 +0000

I think it will be easier to post the recipe the day before so it is available all day hope you guys like it!!

Creamy Chicken Dijon Skillet

INGREDIENTS

4 boneless skinless chicken breasts

3/4 lb fresh whole green beans

2/3 cup water

1 medium red bell pepper, cut into thin bite-size strips (1 cup)

1/4 cup creamy mustard-mayonnaise sauce

1 container (10 oz) refrigerated Alfredo sauce

DIRECTIONS

1. Heat 12-inch nonstick skillet over medium-high heat. Add chicken; cook 10 to 12 minutes, turning once, until fork-tender and juices run clear. Remove chicken from skillet; place on plate and cover loosely with foil to keep warm.

2. To same skillet, add green beans and water; heat to boiling. Cover; cook 7 to 9 minutes or until beans are tender.

3. Add remaining ingredients to skillet; stir until blended. Return chicken to skillet. Reduce heat to low; cover and simmer 3 to 5 minutes, stirring occasionally, until bell peppers are crisp-tender.

Tigers love to tug on purple ducks

Shopping list October 5-11

noreply@blogger.com (jablocker) — Sun, 04 Oct 2009 03:07:00 +0000

Here is the list for all of the recipes starting on October 5th until the 11th.

Shopping List

Baking Mixes/Ingredients/Spices

1 box brownie mix, dark chocolate fudge

1/2 cup(s) chips, semisweet, chocolate

2 Tbsp pecans, chopped

1 Tbsp parsley leaves, dried

1/2 tsp pumpkin pie spice

1/2 tsp sage leaves, dried

1/4 tsp thyme leaves, dried

Canned
1 container sauce, Alfredo, refrigerated

1 jar sauce, tomato pasta

1/4 cup(s) Progresso® beef broth

1 can Green Giant® mushroom pieces and stems

1/2 cup(s) pumpkin, canned

Cereals/Snacks/Beverages

2 Tbsp juice, orange

Condiments

1/4 cup(s) honey

1/4 cup(s) sauce, mustard-mayonnaise, creamy

1 Tbsp sauce, chili

Dairy/Refrigerated

2 cup(s) cheese blend, Italian, shredded

1 container cheese, cottage

2 pkg cheese, cream, softened

1 cup cheese, mozzarella, shredded

1/2 cup(s) cheese, Parmesan, grated

3 eggs

1 can refrigerated buttermilk biscuits

3 Tbsp butter or margarine

1 can buttermilk

1/4 cup(s) sour cream, chive-and-onion

Meal Mixes/Dry/Packaged/Cooking

1pkg Elbow noodles,

1pkg noodles, lasagna

Meat/Poultry/Seafood

1/2 lb beef sirloin steak, boneless, cut into thin bite-size strips

1 lb beef, ground, lean (at least 80%)

3/4 lb bulk pork sausage

4 pork loin chops, boneless

1/2 lb Sausage, bulk Italian

4 chicken breasts, boneless skinless

Produce

2 Tbsp parsley, chopped fresh

1/4 tsp rosemary leaves, dried, crushed

3/4 lb beans, green, fresh or frozen

1 medium bell pepper, red, cut into thin bite-size strips

1 1/2 cup(s) mushrooms, fresh, sliced

1/2 cup(s) onions, chopped

1 small squash, butternut

1 can tomatoes, diced

A fun one to get it rolling before the weekend!!

noreply@blogger.com (jablocker) — Tue, 29 Sep 2009 01:44:00 +0000

Cinnamon Cappuccino Cookies

1 cup butter (two sticks), softened

1 1/4 cup granulated sugar

1/4 cup light brown sugar

2 large eggs

2 3/4 cups flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons powdered coffee (instant)

Preheat oven to 350°.

Cream together sugar, butter, and eggs in a large mixing bowl with an electric mixer until smooth. Add powdered coffee.

Combine remaining dry ingredients in a separate bowl. Add to butter mixture gradually. Chill resulting dough for 5 minutes.

Scoop out 1-inch balls of dough and roll them in cinnamon and sugar; place on chilled cookie sheets 2 inches apart. Bake for 8-10 minutes or until centers are set.

Yield: 2 1/2 dozen.

Ok, had a question come in sure it would be fine to use decaf coffee

What we are about

noreply@blogger.com (jablocker) — Wed, 23 Sep 2009 20:06:00 +0000

     The hopes I have for this blog:
          1)Have a new recipe for each weekday dinner
          2)Have two fun recipes on the weekends
          3)Publish a shopping list of the foods needed for the weekly recipes on
             Sunday each week
          4)Provide a variety for the home chef who is in a rut

     All this was inspired when I realized my family had eaten the same reapeat meals on about a two week rotation for months. Don't get me wrong there are favorites out there that we will have again, but variety here we come.
     I plan to have the first week of recipes start on October 5, 2009. That means the first shopping list will be published on October 4, 2009. So sign up to follow if you are interested, or just save us to your favorites.